Dry roast the almonds in a non stick kadhai/microwave oven and let cool.

Melt gur in a non stitck pan on a low flame,add fennel powder and cinnamon and let it come to a boil. You will know it’s done once it kind of starts pulling away from the edges.

Add almonds and mix well for a couple of minutes till the gur has coated the almonds completely on all sides and all nooks.

Pick up the almonds with a spoon (one by one, and you will have to work fast) and place on tray lined with foil.

If the mixture in the pan becomes hard in the meanwhile, reheat again at a low flame. Let them cool and store in an airtight container in the fridge to preserve for long time.